Dry composition for batter coating comprising soft wheat flour and leavening system

ABSTRACT

An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.

REFERENCE TO RELATED APPLICATIONS

This application is a US National Phase filing pursuant to 35 USC 371 ofPCT/CA97/00095 filed Feb. 11, 1997 and claims the benefit under 35 USC119(e) of U.S. Provisional Patent Application No. 60/011,469 filed Feb.12, 1996.

FIELD OF THE INVENTION

The present invention relates to a novel batter system for applicationto a foodstuff for retail or food service type application.

BACKGROUND TO THE INVENTION

Many foodstuffs, including meat, fish, fruits and vegetables, which arepackaged in a frozen condition for retail sale or for use in a foodservice application, have a coating applied to a raw or partially-cookedfood substrate. The foodstuff is heated and fully cooked for consumptionby convection or microwave ovenizing or frying, depending on thefoodstuff.

One such food coating is a tempura-like batter coating, which is aleavened batter. Such tempura batter coating generally comprises aprimer layer consisting of an initial batter as a wetting and/oradhesive agent and/or a fine granular cereal crumb to precondition thesurface to be coated. The tempura batter matrix generally containsflour, starches, proteins, leavening components, browning and flavouringagents.

A common problem with conventional tempura batters is that, while acrispy outer surface to the cooked batter can be obtained whenreconstituting the food for consumption, an interface between thesubstrate and the crispy outer surface is formed which is wet, heavy andpasty, which detracts from the overall organoleptic quality or mouthfeelof the food product. This problem is particularly acute with foodsubstrates which have a high moisture content, including fish,shellfish, fruit and vegetables. Often an even dispersion of theleavening gases is not achieved and gas cells coalesce to form pocketsbeneath the shell. In addition, the cooked shell of the coated substrateoften has a rubbery texture, particularly when the foodstuff is ovencooked.

There is, therefore, a need for an improved tempura batter system whichenables, upon cooking of a food substrate bearing the batter to anedible condition, the wet interface to be eliminated, the leavening gasto be evenly distributed and the coating to have a light and crispeating quality, with a perception of a reduced layer of coatingmaterial.

SUMMARY OF INVENTION

In accordance with the present invention, there is provided an improvedtempura batter system which enables significant improvements in theexisting tempura batter systems to be achieved. The present inventioninvolves improvements in both the primer layer or first pass system andthe batter matrix layer.

When adhesion and/or improved coating coverage of the food substrate isdesired, an underlying coating system is required. This system isoptimized herein to maximize surface area while minimizing thecontribution of mass to the overall coating, to optimize gelatinizationand gelation and to manage water mobility in and through the layer.While the primer layer may comprise as much as about 20 to 30 wt % ofthe overall mass of a conventional tempura coating, it is contemplatedherein to reduce this contribution to the overall mass to less thanabout 15 wt % of the overall coating mass. This may be achieved byproviding a more dilute starch based batter and a finer granulationpredust. The decrease in mass contribution and the choice of the firstpass batter components and type of cereal predust, enables moisturerelease from the food substrate to and through the overlying tempuralayer to be maximized and thereby contribute to decreased interfacesogginess and vapour pressure build up.

A controlled gelling matrix is provided herein for the outer tempuracoating in order to set the gas cell structure and permit effectivepenetration of heat during processing to thereby provide balancing ofcontrol of gelatinization, coagulation and gelation with cellularnetwork expansion while managing water mobility and quantity in thebatter system. As described in more detail below, a balancing ofcereals, proteins, leavening system, fat and emulsifier is providedwhich produces effective gelatinization characteristics and a controlledformation of the outer shell.

A stabilized network of well-distributed, uniformly-sized gas cellsthroughout the matrix, which remain intact and do not coalesce orrupture within the batter matrix during continued mechanical agitationthrough mixing or application machinery and have controlled expansionduring heating, permits a more effective heat transfer and affectspositively the gelatinization, coagulation and water mobilitycharacteristics of the batter system. As described in more detail below,these results may be achieved by employing an aerated and/or emulsifiedplastic fat or a semi-melted, emulsified plastic fat in addition toconventional leavening agents. Significant textural and/or visualbenefits are derived by using such materials when compared to oils,fully melted plastic and powdered fats.

The coated food products provided in accordance with the presentinvention exhibit exceptional long-term freezer storage as compared toconventional tempura batter systems.

The batter composition provided herein may be employed in cohesionand/or adhesion style batter systems which act as an adhesive and/orcementing layer in which bread crumb material may be embedded.

GENERAL DESCRIPTION OF INVENTION

In providing a suitable tempura batter system, a balance between cereal(flour, starches, dextrins etc.) components, added protein, theleavening system, fat and emulsifier is sought in order to minimize oreven eliminate shelling characteristics of the batter. In this regard,an important component is the flour. Conventionally, soft wheat flour isemployed as a significant component of the dry mix from which the batteris formed, percentages as high as about 80 to about 90% not beinguncommon. We have found that higher quantities of soft wheat flour leadto a greater tendency to shell.

In the present invention, the quantity of soft wheat flour is maintainedbelow about 75 wt % of the dry mix, preferably about 45 to about 65 wt %of the dry mix. Higher gluten-containing flours, such as hard wheatflour, produce undesirable shelling properties.

Starches are used herein to make up the bulk of the dry mix not providedby the decreased quantity of soft wheat flour. A variety of unmodifiedstarch materials can be used, particularly native wheat starch, althoughother starches, such as corn starch, tapioca starch and potato starchmay be employed, along with film-forming starch materials, such asmodified corn starch. The latter component restores crispiness andcrunchiness lost by decreasing the wheat gluten component through theuse of a limited quantity of soft wheat flour in order to avoid shellformation.

The total percentage of unmodified starches and modified starches whichare employed in the batter mix vary with the amount of soft wheat flour.In general, the total percentage of such starches is from about 10 toabout 35 wt %, preferably from about 15 to about 30 wt %. The relativeproportions of the unmodified starches and modified starches in thebatter dry mix generally may vary from 0 to about 30 wt % unmodifiedstarches, preferably about 5 to about 25 wt %, and from 0 to about 30 wt% modified starches, preferably about 5 to about 15 wt %.

In addition to starch augmentation, in order to further compensate for areduction in the soft wheat flour component, protein material may beadded to provide improved properties to the batter. The proteinsgenerally are a mix of such materials to provide a variety of improvedproperties. The presence of the protein material adds colour to cookedfood product. Gelling proteins assist with the enrobing qualities of thebatter, overall emulsification of materials and maintaining the gasesdispersed in the batter. Non-gelling proteins provide an enhancedcrispness. Some of the protein materials which may be employed includeegg albumin, soya proteins and modified milk proteins, such as sodiumcaseinate.

Quantities of total additional proteins may vary and the upper level ofsuch materials generally is determined by cost considerations and maygenerally be about 3.5 wt %. Generally, both gelling and non-gellingproteins are used, generally in approximately equal weight proportions.

Frosted, freezer-burnt, dehydrated or reticulated are terms which areused to describe the undesirable lace-like surface appearance of manycoated products that are fully fried to cook to an edible state. Thetempura batter system of the present invention results in theimprovements as described for an oven cook application. For such system,further modifications to the formulation are desirable to eliminate thefrosting potential while retaining the desirable textural improvements.

The gelling and non-gelling isolates, as well as the shortening, aremajor contributors to the frosting phenomenon encountered with thefully-fried products. To a lesser degree, the emulsifier alsocontributes to this negative appearance attribute. As may be seen fromthe experimentation presented in Example 8 to 11 below, the gellingisolate and emulsifier are retained for their major structural andtextural contribution, while the non-gelling protein sodium caseinateand non-gelling isolate have been removed and the level of shorteningreduced. Additional dextrin and maltodextrin may be added to offset thereduction in shortening.

A leavening system comprising food-grade components which interact inthe presence of water and/or heat to produce CO₂ is employed in thebatter dry mix. In particular, there is employed a combination of sodiumbicarbonate and sodium acid pyrophosphate with an excess of the latterbased on its neutralizing value, as may be found in some commercialbaking powder blends. Usually neutralizing value percentages are used incoating batter systems. Higher amounts of sodium bicarbonate tend toenhance the overall browning characteristics of the batter.

Additional components of the leavening system are monocalcium acidphosphate and calcium lactate. The presence of excess sodium acidpyrophosphate, which may be up to about 50 wt % excess over the amountrequired to neutralize the sodium bicarbonate not reacted with themonocalcium acid phosphate, ensures that all the sodium bicarbonate isneutralized and further provides overall improved texturalcharacteristics by decreasing the cohesiveness of the shell.

The presence of the monocalcium acid phosphate, which may neutralizeabout 15 to about 35 wt % of the sodium bicarbonate, ensures an initialrapid release of carbon dioxide from the sodium bicarbonate, notachievable by the slower reacting sodium acid pyrophosphate. The initialrelease of CO₂ also aids in establishing gas cell nuclei and helpsincrease batter volume. Furthermore, use of monocalcium acid phosphateallows for use of elevated sodium bicarbonate levels in a batter,enhancing coloration during heating of the coating system withoutexcessive puffing of the enrobed substrate. Puffing is reduced since thegas is formed prior to the gelatinization, coagulation and hardening ofthe enrobing matrix. The presence of the calcium lactate provides acontrolled release of acid from the sodium acid pyrophosphate, helpsmask the astringent flavour imparted by the excess sodium acidpyrophosphate and enhances the overall textural quality of the batter.

The overall quantity of leavening agents present in the dry batter mixmay comprise about 1 to about 5 wt %, preferably about 1.5 to about 3 wt%, of the dry batter mix. The quantities (wt %) of the individualcomponents of the leavening agents in the dry batter mix may comprise:

Generally Preferably Sodium bicarbonate about 0.4 to about about 0.6 toabout 1.5 1.2 Sodium acid about 0.5 to about about 0.8 to aboutpyrophosphate 2.2 1.7 Monocalcium about 0.1 to about about 0.2 to aboutphosphate 0.6 0.5 Calcium lactate about 0.03 to about about 0.06 toabout 0.15 0.12

The combination of components described above helps provide effectivegelatinization characteristics and a controlled formation of the outershell from the batter mix.

In order to provide a stabilized network of well-distributed,uniformly-sized gas cells throughout the batter matrix, there may beemployed an aerated plastic fat mixed in with the dry mix and theaqueous medium to form the batter. The aerated plastic fat appears toprovide a stable dispersion of gas nuclei in the batter.

These nuclei assist in providing a uniform distribution of gas bubblesthroughout the batter as the leavening system and steam expand theirvolume upon heating. An aerated fat having about a 175 to 225% overrun,which has a volume of approximately 2½ to 3 times its non-aeratedvolume, suitably may be employed. Other degrees of aeration may beemployed, as desired.

Suitable plastic fats which may be used preferably are those withrelatively flat SFI profiles, preferably a profile of about 18 to 24%solids at 50° F. and about 6 to 12% solids at 105° F. One suitableplastic fat which may be used is non-emulsified “Crisco” brand allpurpose shortening. It is most desirable for the plastic fat to be inits β′ form, since the β′ plastic form allows for most effective andstable aeration.

The quantity of aerated plastic fat which is employed in the dry mixvaries from about 2 to about 15 wt % of the dry mix, preferably fromabout 3 to about 8 wt %.

An alternative component which may be added to provide a stabilizednetwork of well-distributed, uniformly-sized gas bubbles is anemulsified plastic fat. An additional alternative is to provide theaerated plastic fat in an emulsified form. While many differentemulsifiers are available, we have found that stearic and oleicpolyglycerol esters, mainly of di-, tri- and tetra-glycerol length, leadto a desirable combination of a significant reduction in shelling andbatter viscosity and a final batter texture which is crisp and short anda light and dry interface. Other emulsifiers tested, including mono- anddi-glycerides, polysorbate 60, acid esters of mono- and di-glycerides,propylene glycol monoesters and sorbitan monostearate, which providesome variation in the properties of the batter, did not provide thedesirable combination of improvements seen by employing the polyglycerolesters.

Where the plastic fat is emulsified, or where the plastic, emulsifiedfat is heated to about 40° C. to achieve a semi-melted pourable mixture,without significant destruction of the β′ crystal structure, thesemi-melted plastic, emulsified fat may have the characteristicsdescribed above for the aerated fat.

The quantity of emulsified plastic fat used is generally less than about15 wt % of the dry mix, preferably about 3 to about 8 wt %. The quantityof polyglycerol ester present in the emulsified plastic fat generally isup to about 10 wt %, preferably about 0.2 to about 0.3 wt %, of the drymix.

The dry tempura batter mix provided in accordance with the invention issuspended in water along with dispersion of the plastic fat therein toform a batter for application to the food substrate coated with theprimer. In general, the weight ratio of water to batter dry blendcomponents and plastic fat (shortening) is used to provide a targetviscosity. Such target viscosity generally varies from about 1500 toabout 5000 cps, preferably about 2800 to about 3800 cps. Total coatingpick-up values will vary depending upon substrate; desired levels toachieve finished product attributes and legal limitations forstandardized foodstuffs. Coating contribution can typically range fromabout 20 to about 60 wt % of the coated product, but was found mostdesirable at about 40 to about 50 wt %.

The presence of at least one gum in the batter mix tends to increase thecold water viscosity of the batter, thereby enabling the batter mix tobe diluted and still provide the target viscosity. In general, about 1wt % or less of gum is added. A gelatinizing gum, such asmethylcellulose, is preferable and may be used to assist in stabilizingbatter shell expansion during processing and in the case of the full-fryapplication, reduce frosting potential.

EXAMPLES

A series of experiments was carried out using a variety of battercompositions and the results tested. In each case, 1 oz. (28g)triangular-shaped frozen fish fillet portions were treated. Some of theportions were dipped in hot water to deglaze the surface. In Examples 1to 7, a fine granular, low gelatinized predust of less than 40 meshparticle size (Krusto Breading 888SF) was applied to the deglazed,modified starch adhesion batter dipped portions to a total pick up ofabout 10 to 15 wt % of the total coating. In Examples 8 to 11, thepredust was more porous and granular in nature (Krusto Breading 8011 and888 SF blend) with a top screen of 16 mesh particle size.

Three different adhesion batters were employed, as set forth in thefollowing Table I:

TABLE I ADHESION BATTER (wt %) INGREDIENT 1 2 3 XANTHAN GUM 0.15% 0 0SALT 5.00 7.60 5.0 CORN STARCH, AMAIZO 2658F - 79.85 33.0 — BATTER TEXCORN STARCH, NATIVE — 30.00 — CORN STARCH, MODIFIED — — 65.0 FLOUR, HARDWHEAT 5.00 — — FLOUR, SOFT WHEAT — 15.00 15.0 FLOUR, YELLOW CORN 10.0015.00 15.0 DILUTION (SOLIDS:WATER) 10:16-18 10:16-18 10:14-16

The Adhesion Batter mix 1 was used in Examples 1 to 6 while AdhesionBatter mix 2 was used in Example 7. Adhesion batter mix 3 was used inExamples 8 to 11.

The precoated fish portions then were dipped into the tempura batter,excess batter allowed to drain and the substrate and coating par friedat 380° to 390° F. for 35 to 40 seconds, then frozen and allowed toequilibrate for at least 24 hours. The frozen product in Examples 1 to 7then was oven cooked by baking at 425° F. for 12 minutes on one side,turned and then baked for a further 8 minutes. The frozen product ofExamples 8 to 11 was fully fried at 355° to 365° F. for 4.5 to 5.5minutes. The products were then evaluated.

Different groups of the series of experiments explored various aspectsof the batter composition.

Example 1

This Example describes the effect of variation of the components andamounts of the leavening system.

A leavening system comprising sodium acid pyrophosphate (SAPP),monocalcium acid phosphate, sodium bicarbonate and calcium lactate wasused to vary properties of a tempura batter composition. The followingTable II provides identification of the components and their proportionsin the batter mix:

TABLE II LEAVENING INGREDIENTS Lea-0 Lea-1 Lea-2 Lea-3 Lea-4 Lea-5 Water107.5 107.5 107.5 107.5 107.5 107.5 Shortening - Aerated 7.5 7.5 7.5 7.57.5 7.5 Crisco All Purpose Professional Batter Base Blend 92.5 92.5 92.592.5 92.5 92.5 BATTER BASE Soft Wheat Flour 70.0 68.785 67.570 68.17568.215 68.815 Wheat Starch - Native 16.775 16.775 16.775 16.775 16.77516.775 Whetstar Salt, Fine Flake 3.2 3.2 3.2 3.2 3.2 3.2 Sugar, Powdered2.2 2.2 2.2 2.2 2.2 2.2 Dextrose 3.2 3.2 3.2 3.2 3.2 3.2 Supro 515 3.23.2 3.2 3.2 3.2 3.2 Gelling Soya Isolate Sodium Acid 0.750 0.750 0.7501.810 1.565 1.000 Pyrophosphate #28 Monocalcium Acid — 0.675 1.350 0.2400.460 0.460 Phosphate Monohydrate Sodium Bicarbonate 0.540 1.080 1.6201.080 1.080 1.080 Grade 2 Calcium Lactate 0.135 0.135 0.135 0.120 0.1050.070

In these experiments, the dry batter mix, aerated 5 plastic fat andwater were blended to a viscosity of about 2700 to 3100 cps. Targetlevels of sodium bicarbonate, MCP and calcium lactate, resulting in agood balance between processing, textural and visual characteristicswere determined for this aerated plastic fat batter system. Also inthese experiments, it was found that the use of excess SAPP (LEA 3, LEA4) improved texture. The best result in terms of texture, coloration andreduced shelling was obtained by composition LEA4. Further adjustmentsto optimize the leavening system for improved processing, texture,appearance and flavour were made in subsequent trials.

Example 2

This Example describes the effect of variation of the amount and type ofprotein additive.

Protein, namely egg albumin, a gelling soya isolate and a non-gellingisolate, were incorporated into a tempura batter composition in varyingquantity. The following Table III provides identification of thecomponents and their proportions in the batter mix:

TABLE III PROTEIN INGREDIENTS Pro-1 Pro-2 Pro-O Pro-3 Pro-4 Pro-5 Pro-6Pro-7 Pro-8 Pro-9 Pro-10 Pro-11 Water 104 104 104 104 104 106 106 106106 100 100 100 Shortening-Aerated Crisco All- 7.5 7.5 7.5 7.5 7.5 7.57.5 7.5 7.5 7.5 7.5 7.5 Purpose Professional Batter Base Blend 92.5 92.592.5 92.5 92.5 92.5 92.5 92.5 92.5 92.5 92.5 92.5 BATTER BASE Soft WheatFlour 68.093 68.693 68.193 69.793 68.293 69.793 68.193 68.193 68.19369.793 69.793 69.793 Wheat Starch - Native 17.975 17.975 17.975 17.97517.975 17.915 17.975 17.975 17.975 17.915 17.975 17.975 (Whetstar) Salt,Fine Flake 3.2 3.2 3.2 3.2 3.2 3.2 3.2 3.2 3.2 3.2 3.2 3.2 Sugar,Powdered 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 Dextrose 2.02.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Egg Albumin 3.3 1.7 — — — —— — — — — — Supro 515 — — 3.2 1.6 — — 2.2 1.6 1.0 1.1 0.8 0.5 GellingSoya Isolate Supro 516 — — — — 3.1 1.6 1.0 1.6 2.2 0.5 0.8 1.1Non-Gelling Isolate Sodium Acid Pyrophosphate #28 1.690 1.690 1.6901.690 1.690 1.690 1.690 1.690 1.690 1.690 1.690 1.690 Monocalcium AcidPhosphate 0.350 0.350 0.350 0.350 0.350 0.350 0.350 0.350 0.350 0.3500.350 0.350 Sodium Bicarbonate #2 1.080 1.080 1.080 1.080 1.080 1.0801.080 1.080 1.080 1.080 1.080 1.080 Calcium Lactate 0.112 0.112 0.1120.112 0.112 0.112 0.112 0.112 0.112 0.112 0.112 0.112

In these experiments, the dry batter mix, aerated plastic fat and waterwere blended to a viscosity of about 2300 to 2600 cps. Results with eggalbumin, at equivalent protein levels to the soya isolates, were poorfor stabilizing the cereal matrix and enrobing properties. The effectsof the presence and absence of the soya isolate proteins and theirrelative amounts are summarized in the following Table IV:

TABLE IV PROTEIN PROCESSING AFFECTS TEXTURAL AFFECTS Gelling IsolateIncreases CWV Reduces interface Stabilizes batter matrix andheaviness/wetness cellular network Slightly enhances Improves enrobingqualities crispness and persistence of Helps to reduce undesirablecrispness puffing/blistering/ ballooning Non-Gelling Slightly increasesCWV Significantly enhances Isolate Does not stabilize batter or battercrispness and cellular network persistence of crispness Does not reduceinterface heaviness/wetness Gelling: Non- As ratio increases, stabilityAs ratio decreases, Gelling Ratio increases crispness increases to amaximum at 1:1 and then levels off Interface heaviness/wetness andbatter cohesiveness/toughness increases as ratio decreases Total LevelBatter stability is improved Regardless of total level, at the 3.0%level vs 1.5% crispness is maximized at a Increased CWV occurs at 1:1ratio. the higher level Interface qualities have shown slightimprovement at the higher usage level Slight edge in crispness is seenat the 3.0% level vs 1.5%

In addition, experiments were carried out in which the effect of thepresence of sodium caseinate in place of the non-gelling soya isolatewas tested. The dry batter mix, aerated emulsified plastic fat and waterwere blended to a viscosity of about 2000 to 2700 cps. The experimentsas outlined in Table V, which provides identification of the componentsand their proportions in the batter mix, showed that sodium caseinateenhances crispness over that obtained with non-gelling isolate; however,the cereal matrix stabilization is compromised. As sodium caseinatelevels increase, crispness increases. Stability decreases and batterfragility increases as non-gelling soya isolate is replaced with sodiumcaseinate. A balance in characteristics was achieved with batter baseLL.

TABLE V INGREDIENTS PROTEIN TRIALS Water 100 100 105 100 100 104Shortening - Aerated, Emulsified 7.50 7.50 7.50 7.50 7.50 7.50 CriscoAll Purpose Professional Batter Base Blend 92.50 92.50 92.50 92.50 92.5092.50 BATTER BASE PA PB PC GG HH LL Soft Wheat Flour 67.42 66.92 76.4264.72 64.72 70.52 Wheat Starch - Native (Whetstar) 5.0 5.0 — 10.8 10.87.6 Cornstarch - Modified (Crisp 15.0 15.0 10.0 10.8 10.8 8.6 CoatM.C. - National) Salt, Fine Flake 3.2 3.2 3.2 3.2 3.2 3.2 Sugar,Powdered 2.2 2.2 2.2 2.2 2.2 2.2 Dextrose 2.0 2.0 2.0 2.0 2.0 1.6Gelling Soya Isolate (Supro 515) 1.6 1.6 1.6 1.6 1.6 1.6 Non GellingSoya Isolate (Supro — — — 1.6 0.5 1.1 516) Sodium Caseinate (Alanate191) 0.5 1.0 1.5 — 1.1 0.5 Sodium Acid Pyrophosphate #28 1.55 1.55 1.551.55 1.55 1.55 Monocalcium Acid Phosphate 0.35 0.35 0.35 0.35 0.35 0.35Sodium Bicarbonate Grade 2 1.08 1.08 1.08 1.08 1.08 1.08 Calcium Lactate0.10 0.10 0.10 0.10 0.10 0.10

Example 3

This Example describes the effect of variation of the identity ofemulsifier for aerated plastic fat.

A series of experiments was carried out in which various emulsifierswere tested for their aeration, dispersion and emulsification propertieson a plastic fat and the effects of this emulsified, aerated fat in atempura batter mix as compared to the non-emulsified aerated plasticfat. The results obtained are shown in the following Table VI:

TABLE VI CHARACTERISTICS COMPARED TO NON-EMULSIFIED FAT HLB FAT BATTERBATTER BATTER EMULSIFIER SCALE AERATION DENSITY HANDLING TEXTURE mono &di- glycerides less saturated 2.5-3.5 best of no change lesstougher/coh⁽¹⁾ M&D shelling heavier/wet IF⁽²⁾ more Improved no change nochange crisper/shorter saturated lighter/drier IF polyglycerol 7.0-7.5no change no change significant crisp & short esters (mainly reductionin light & dry di, tri & tetra shelling interface glycerol) and batterviscosity polysorbate 14.8-15.  improved improved no change verycrisp/short 60 light & dry interface acid esters of 6-7 amongstsignificant magnified ranges from M&D (acetyl, the better improvementshelling crisp/short to datem, lactic aerators except for problemsnon-distinct and SSL) datem heavier/wetter IF propylene 2-4 much verysevere thin crisp shell glycol improved significant shellingheavier/wetter IF monoesters reduction attributes sorbitan 4.5-5   nochange slight significant no crispness mono- improvement reduction inheavy dense IF stearate shelling ⁽¹⁾Coh = cohesive ⁽²⁾IF = interfacelayer

These experiments showed that the polyglycerol esters, although noteffecting fat aeration or batter density, gave significantly improvedbatter handling properties and excellent tempura textural qualities.Trials to combine the best properties of the mono and diglycerides,polysorbate 60, propylene glycol monoesters and polyglycerol estersshowed some synergistic effects, but the most significant handling andtextural improvements were still achieved with the polyglycerol esterson their own.

Example 4

This Example describes the effects of variation in the cereal componentsof the composition. The dry batter mix, aerated emulsified plastic fatand water were blended to a viscosity of about 2000 to 3400 cps intrials Cl to CK as outlined in Table VII below. In trials EE, HH and LL,the aerated emulsified fat was blended with the dry batter componentsand the complete dry blend was then hydrated with water to a viscosityof about 2300 to 2700 cps. Variations in the cereals were effected, asoutlined in the following Table VII:

TABLE VII INGREDIENTS CEREAL TRIALS Water 107 110 100 100 100 100 100100 100 100 103 100 Shortening-Aerated, 7.50 7.50 7.50 7.50 7.50 7.507.50 7.50 7.50 7.50 7.50 7.50 Emulsified Crisco All Purpose ProfessionalBatter Base Blend 92.50 92.50 92.50 92.50 92.50 92.50 92.50 92.50 92.5092.50 92.50 92.50 BATTER BASE C1 C2 CA CB CC CD CE CF CG CH CI CJ SoftWheat Flour 68.168 34.168 66.168 66.168 66.168 66.168 66.168 66.16866.168 66.168 66.32 66.32 Hard Wheat Flour 34.00 Wheat Starch - Native18.00 28.00 20.0 10.0 10.0 10.0 10.0 5.0 5.0 5.0 5.0 — (Whetster) WheatStarch - Modified 10.0 (Midsol Krisp) Modified Potato Starch 10.0(Perfectamyl AC75) Modified Corn Starch 10.0 (Crisp tax) Modified CornStarch 10.0 15.0 20.0 (Crisp Coat MC) BATTER BASE CA CB CC CD CE CF CGCH CI CJ Rice Flour - Native (Comet L0080) 15.0 Corn Flour White 15.0Corn Flour Yellow 15.0 Salt, Fine Flake 3.20 3.20 3.2 3.2 3.2 3.2 3.23.2 3.2 3.2 3.2 3.2 Sugar, Powdered 2.20 2.20 2.2 2.2 2.2 2.2 2.2 2.22.2 2.2 2.2 2.2 Dextrose 2.00 2.00 2.00 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.02.0 Gelling Soya Isolate (Supro 515) 1.60 1.60 1.6 1.6 1.6 1.6 1.6 1.61.6 1.6 1.6 1.6 Non-Gelling Isolate (Supro 516) 1.60 1.60 1.6 1.6 1.61.6 1.6 1.6 1.6 1.6 1.6 1.6 Sodium Caseinate (Alanate 191) — — — — — — —— — — — Sodium Acid Pyrophosphate #28 1.690 1.690 1.690 1.69 1.69 1.691.69 1.69 1.69 1.69 1.55 1.55 Monocalcium Acid Phosphate 0.350 0.3500.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 Sodium BicarbonateGrade 2 1.080 1.080 1.08 1.08 1.08 1.08 1.08 1.08 1.08 1.08 1.08 1.08Calcium Lactate 0.112 0.112 0.112 0.112 0.112 0.112 0.112 0.112 0.1120.112 0.10 0.10 INGREDIENTS CEREAL TRIALS Water 108 103 100 104Shortening-Aerated, 7.50 7.50 7.50 7.50 Emulsified Crisco All PurposeProfessional Batter Base Blend 92.50 92.50 92.50 92.50 BATTER BASE CK EEHH LL Soft Wheat Flour 86.32 75.52 64.72 70.52 Hard Wheat Flour WheatStarch - Native — — 10.8 7.6 (Whetster) Wheat Starch - Modified (MidsolKrisp) Modified Potato Starch (Perfectamyl AC75) Modified Corn Starch(Crisp tax) Modified Corn Starch — 10.8 10.8 8.6 (Crisp Coat MC) BATTERBASE CK EE HH LL Rice Flour - Native (Comet L0080) Corn Flour White CornFlour Yellow Salt, Fine Flake 3.2 3.2 3.2 3.2 Sugar, Powdered 2.2 2.22.2 2.2 Dextrose 2.0 2.0 2.0 1.8 Gelling Soya Isolate (Supro 515) 1.61.6 1.6 1.6 Non-Gelling Isolate (Supro 516) 1.6 0.5 0.5 1.1 SodiumCaseinate (Alanate 191) — 1.1 1.1 0.5 Sodium Acid Pyrophosphate #28 1.551.55 1.55 1.55 Monocalcium Acid Phosphate 0.35 0.35 0.35 0.35 SodiumBicarbonate Grade 2 1.08 1.08 1.08 1.08 Calcium Lactate 0.10 0.10 0.100.10

As the percentage of soft wheat flour or modified film forming cornstarch (Crisp Coat M.C.) increased, the shelling/ballooningcharacteristic of the tempura coating accentuated. Addition of hardwheat flour also enhanced shelling. The shelling generally enhancedcrispness of the cooked product, but also added cohesiveness/toughness,as well as, heavier/wetter interface qualities, to the coating. Abalance between the lower wheat gluten flour, crispening film formingmodified corn starch and native wheat starch filler is required to helpprovide a stable batter matrix. Poorer textural results were achievedwith the other modified starches and alternate flours.

Example 5

This Example describes the presence of gums in the batter mix.

Various gums were added in varying amounts to the batter composition, inan attempt to stabilize the batter system. Two different basecompositions were employed. In the compositions in Table VIIIA, the drybatter mix, aerated-emulsified plastic fat and water were blended to aviscosity of about 2500 to 3700 cps. Those compositions in Table VIIIBwere manufactured as complete dry blends to which only water was addedand blended to a viscosity of about 2300 to 2700 cps.

The compositions are shown in the following Tables VIIIA and VIIIB:

TABLE VIIIA INGREDIENTS GUM TRIALS Water 120 119 Shortening - Aerated7.5 7.5 Emulsified Crisco Professional Batter Base Blend 92.5 92.5BATTER BASE G1 G2 Soft Wheat Flour 75.32 76.07 Wheat Starch - Native — —(Whetstar) Modified Corn Starch (Crisp 10.00 10.00 Coat MC)Methylcellulose (Methocel 1.0 0.25 A4M) Salt, Fine Flake 3.2 3.2 Sugar,Powdered 2.2 2.2 Dextrose 2.0 2.0 Gelling Soya Isolate (Supro 1.6 1.6515) Non-Gelling Isolate (Supro 1.6 1.6 516) Sodium Caseinate (Alanate —— 191) Sodium Acid Pyrophosphate #28 1.55 1.55 Monocalcium AcidPhosphate 0.35 0.35 Sodium Bicarbonate Grade 2 1.08 1.08 Calcium Lactate0.10 0.10

TABLE VIIIB INGREDIENTS AA BB CC DD EE II JJ WATER 110 110 108 110 103108 100 BATTER BASE 100 100 100 100 100 100 100 SHORTENING - AERATEDEMULSIFIED CRISCO 7.225 7.225 7.225 7.225 7.225 7.225 7.225 PROFESSIONALPOLYGLYCEROL ESTERS 0.275 0.275 0.275 0.275 0.275 0.275 0.275METHYLCELLULOSE A.4M 0.100 0.150 — — — 0.150 — METHYLCELLULOSE A15LV — —0.150 0.250 — — 0.250 WHEAT STARCH - NATIVE (WHETSTAR) — — — — — 10.00010.000 MODIFIED CORN STARCH (CRISP COAT MC) 10.000 10.000 10.000 10.00010.000 10.000 10.000 SOFT WHEAT FLOUR 69.750 69.700 69.700 69.600 69.85059.700 59.600 SALT, FINE FLAKE 3.000 3.000 3.000 3.000 3.000 3.000 3.000SUGAR, POWDERED 2.000 2.000 2.000 2.000 2.000 2.000 2.000 DEXTROSE 1.8001.800 1.800 1.800 1.800 1.800 1.800 GELLING SOYA ISOLATE (SUPRO 515)1.500 1.500 1.500 1.500 1.500 1.500 1.500 NON-GELLING SOYA ISOLATE(SUPRO 516) 0.500 0.500 0.500 0.500 0.500 0.500 0.500 SODIUM CASEINATE(ALANATE 191) 1.000 1.000 1.000 1.000 1.000 1.000 1.000 SODIUM ACIDPYROPHOSPHATE #28 1.430 1.430 1.430 1.430 1.430 1.430 1.430 MONOCALCIUMACID SULPHATE 0.325 0.325 0.325 0.325 0.325 0.325 0.325 SODIUMBICARBONATE GRADE 2 1.000 1.000 1.000 1.000 1.000 1.000 1.000 CALCIUMLACTATE 0.095 0.095 0.095 0.095 0.095 0.095 0.095

The gelling gum methylcellulose, improved processing stability of thisemulsified plastic fat tempura system, but also increased therequirement for water of hydration in order to achieve a desirableviscosity. This lower solids batter resulted in an oilier par-friedproduct. Additional gum also enhanced the formation of the undesirableshell structure which lead to increased coating cohesiveness and poorerinterface qualities. This result was quite evident with the use ofnon-gelatinizing gums, such as xanthan. Low viscosity methylcellulosegum A15LV at a level less than about 0.25 wt % can be used to stabilizethe batter system without significant negative textural results.

Example 6

This Example describes the effects of varying the emulsified plastic fatlevel in the batter system.

Varying levels of emulsified plastic fat were incorporated into thebatter composition. In these experiments, the dry batter mix, emulsifiedplastic fat and water were blended to a viscosity of about 2700 to 3100cps in trials FA to FD and about 2100 to 2800 cps in trials FE to FF.Table IX below provides identification of the fat and dry base blendlevels in the batter mix:

TABLE IX INGREDIENTS PLASTIC FAT LEVEL TRIALS Water 100 100 100 100 100105 Shortening - Emulsified Crisco All Purpose Professional 5.00 10.0015.00 20.00 7.5 7.5 Batter Base Blend 95.00 90.00 85.00 80.00 92.5 92.5BATTER BASE FA FB FC FD FE FF Soft Wheat Flour 66.168 66.168 66.16866.168 66.168 66.168 Wheat Starch - Native (Whetstar) 12.0 12.0 12.012.0 12.0 12.0 Cornstarch - Modified (Crisp Coat M.C. - National) 8.08.0 8.0 8.0 8.0 8.0 Salt, Fine Flake 3.2 3.2 3.2 3.2 3.2 3.2 Sugar,Powdered 2.2 2.2 2.2 2.2 2.2 2.2 Dextrose 2.0 2.0 2.0 2.0 2.0 2.0Gelling Soya Isolate (Supro 515) 1.6 1.6 1.6 1.6 1.6 1.6 Non GellingSoya Isolate (Supro 516) 1.6 1.6 1.6 1.6 1.6 1.6 Sodium AcidPyrophosphate #28 1.69 1.69 1.55 1.69 1.69 1.69 Monocalcium AcidPhosphate 0.35 0.35 0.35 0.35 0.35 0.35 Sodium Bicarbonate Grade 2 1.081.08 1.08 1.08 1.08 1.08 Calcium Lactate 0.112 0.112 0.112 0.112 0.1120.112 Polyglycerol ester emulsifier was kept constant at 0.2% in trialsFA-FD and at 0.3% in trials FE-FF.

In Trials FA to FD, as total fat increased in the batter mix, crispnessimproved, cohesiveness/toughness diminished and interfaceheaviness/wetness/pastiness was significantly reduced. However, with anincrease in emulsified plastic fat, coating fragility and batterviscosity increased. As the emulsifier level is increased, plastic fatlevels can be decreased to achieve similar desirable textural qualitiesas with the higher fat levels containing less emulsifier, but withoutthe fragility and processing problems experienced with the latter.

Example 7

This Example describes the application of tempura batter mixes to apilot line continuous frying operation.

The experiments described in the preceding Examples were carried outusing a lab scale static par-fry operation. Several complete dry blendtempura mixes, i.e. containing the emulsified fats as outlined in TableX below, were hydrated with cold water; mixed on a bench-top kitchen aidmixer to a viscosity of about 2600 to 3400 cps; applied by hand topredusted fish portions and then passed through a pilot scale continuousfryer at about 385° to 395° F. for about 28 to 32 seconds. Thecompositions are shown in Table X:

TABLE X INGREDIENTS Batter, Complete Dry Blend LL0 LL6 LL8 LL9 Water 104104 102 100 Polyglycerol Esters - Stearate Base 0.275 — 0.275 0.275Polyglycerol Esters - Oleate Base — 0.275 — — Shortening, CriscoAll-Purpose 7.225 7.225 — — Professional Shortening, CVS Confectionary —— 7.225 — Bulk Liquid Oil, Soyabean — — 7.225 Wheat Starch - Native(Whetstar) 7.00 7.00 7.00 7.00 Modified Corn Starch (Crisp Coat 8.008.00 8.00 8.00 MC) Soft Wheat Flour 65.15 65.15 65.15 65.15 Salt, Dairy3.00 3.00 3.00 3.00 Sugar Cane - Fine 2.00 2.00 2.00 2.00 Dextrose 1.501.50 1.50 1.50 Gelling Soya Protein Isolate (Supro 1.50 1.50 1.50 1.50515) Non-Gelling Soya Protein Isolate 1.00 1.00 1.00 1.00 (Supro 516)Sodium Caseinate (Alanate 191) 0.50 0.50 0.50 0.50 Sodium AcidPyrophosphate #28 1.430 1.430 1.430 1.430 Monocalcium Acid Phosphate0.325 0.325 0.325 0.325 Sodium Bicarbonate Grade #2 1.000 1.000 1.0001.000 Calcium Lactate 0.095 0.095 0.095 0.095

In the series of complete dry blend trials using emulsified Crisco fat,it was once again confirmed that destruction of the β′ crystalstructure, caused by high temperatures of 65° to 75° C. required to meltthe predominantly stearate based polyglycerol esters, resulted inincreased shelling, reduced crispness, increased cohesiveness andheavier interface qualities. Product oiliness, especially on oven cookis more evident. Liquid, emulsified confectionary type fat, oremulsified oil, give even poorer overall processing and/or finishedproduct results. This shows that fat composition and structure areimportant to achieve desirable qualities.

The polyglycerol esters of oleate based fats resulted in softer,emulsified blends when compared to stearate based ones. The softerblends gave a more fragile par-fried surface and a more tender crispnesswhen compared to the harder stearate blend. Therefore, a wide range offinished product texture is achievable when the polyglycerol esters areblended.

The preferred fat in this invention is the fully aerated, emulsifiedplastic fat with a Crisco SFI type of profile in trial LLO. However,even with minimal fat aeration, also based on the formula of LLO ofTable X, in which case 25% of the plastic fat was heated to 75° C. andblended with the predominantly stearate based polyglycerol esters toachieve complete melt of this solid emulsifier; this hot blend thenadded to the remaining plastic fat at room temperature and brought to40° C. to achieve a pourable consistency; this mixture poured onto theremaining dry components and blended to homogeneity, the resultingprocessing and finished product characteristics were similar to thoseachieved with the preferred fat.

Similar results are achieved when the stearate based polyglycerol estersare heated to about 70° to 80° C. in vegetable oil at a preferred ratioof 1 part emulsifier to 3 parts oil. This hot blend then is plated ontoa granular material, such as salt, sugar and/or dextrose, dried withwheat flour or starch and then added to the remaining components,separate of the plastic fat. All components, including plastic fat, thenare blended to homogeneity.

Example 8

This Example describes the effect of colorant addition to a completefood service dry batter mix.

Various types of coloring agents were incorporated into the composition.The dry batter was blended with water to a viscosity of about 4000 to4200 cps. Table XI below identifies the colorants in the batter mix:

TABLE XI BATTER BASE FSA FSB FSC Shortening - Crisco All Purpose 5.005.00 5.00 Professional Annatto Food Colour 0.03 Oleoresin Paprika 0.03Oleoresin Turmeric 0.03 Sodium Acid Pyrophosphate #28 0.86 0.86 0.86Monocalcium Acid Phosphate 0.20 0.20 0.20 Monohydrate Calcium Lactate0.06 0.06 0.06 Sodium Bicarbonate #2 0.60 0.60 0.60 Salt 4.00 4.00 4.00Gum, Guar 0.25 0.25 0.25 Gum, Methylcellulose Soft Wheat Flour 28.0028.00 28.00 Yellow Corn Flour 28.00 28.00 28.00 Soya Flour Defatted 5.005.00 5.00 Corn Starch, Native 20.00 20.00 20.00 Wheat Starch, Native(Whetstar) Cornstarch, Modified (Crisp Coat 8.00 8.00 8.00 MC) BatterBase Blend 100 100 100 Water 110 110 110

In this set of experiments, a typical full-fry batter cereal base wasemployed and soy flour was used as the additional protein source. Thefrosting phenomenon, enhanced mainly by the shortening and soy isolates,was partially masked with the additional colorant. The best results wereobtained with annatto food colour, resulting in a fry tolerant,golden-toasted, brown-toned fully fried product. Both oleoresin paprikaand turmeric were not as effective and the fully fried color was not asvisually appealing.

Example 9

This Example describes the effect of varying the amount of shortening inthe complete dry batter formulation.

The dry batter mix was blended with water to a viscosity of about 3600to 4500 cps. The compositions are shown in Table XII as follows:

TABLE XII BATTER BASE FSD FSE FSF FSG Shortening - Crisco All 5.00 3.002.00 — Purpose Professional Partially Hydrogenated 0.675 0.675 0.6750.675 Soybean Oil Polyglycerol Ester 0.225 0.225 0.225 0.225 AnnattoFood Colour 0.03 0.03 0.03 0.03 Sodium Acid Pyrophosphate #28 0.86 0.860.86 0.86 Monocalcium Acid Phosphate 0.20 0.20 0.20 0.20 MonohydrateCalcium Lactate 0.06 0.06 0.06 0.06 Sodium Bicarbonate #2 0.60 0.60 0.600.60 Salt 4.00 4.00 4.00 4.00 Gum, Methylcellulose 0.20 0.20 0.20 0.20Soft Wheat Flour 28.00 28.00 28.00 28.00 Yellow Corn Flour 28.00 28.0028.00 28.00 Corn Starch, Native 20.65 22.65 23.65 25.65 Cornstarch,Modified (Crisp 8.00 8.00 8.00 8.00 Coat MC) Gelling Soya Isolate (Supro3.50 3.50 3.50 3.50 515) Batter Base Blend 100 100 100 100 Water 103 105103 105

Frosting diminished as the level of shortening was decreased. At the2.0% level, the underlying lacy appearance was eliminated, but therougher surface ridges still exhibited some frosting. Textural qualitiesbecame unacceptable at shortening levels below the 3.0% mark. Increasedtoughness/cohesiveness was prevalent.

Example 10

This Example describes the effects of adding alternate starch, dextrinsand maltodextrin to the dry composition.

In Table XIIIa below, the cereal blend is similar to that of Tables XIand XII, but in Table XIIIb below, changes in the wheat flour, cornflour and total starch components can also be seen. These changesculminate in the formulation as seen in Table XIV below and werenecessary to achieve the desired textural qualities of this novel battersystem. In the experiments identified in Table XIIIa, the complete drybatter mix was blended with water to a viscosity of about 3000 to 4000cps.

TABLE XIIIa BATTER BASE FSH FSI FSJ FSK Shortening - Crisco All 3.003.00 3.00 3.00 Purpose Professional Partially Hydrogenated 0.675 0.6750.675 0.675 Soybean Oil Polyglycerol Ester 0.225 0.225 0.225 0.225Annatto Food Colour 0.03 0.03 0.03 0.03 Sodium Acid Pyrophosphate #280.86 0.86 0.86 0.86 Monocalcium Acid Phosphate 0.20 0.20 0.20 0.20Monohydrate Calcium Lactate 0.06 0.06 0.06 0.06 Sodium Bicarbonate #20.60 0.60 0.60 0.60 Salt 4.00 4.00 4.00 4.00 Gum, Guar Gum,Methylcellulose 0.20 0.20 0.20 0.20 Soft Wheat Flour 28.00 28.00 28.0028.00 Yellow Corn Flour 28.00 28.00 28.00 28.00 Soya Flour Defatted CornStarch, Native 17.65 17.65 17.65 17.65 Cornstarch, Modified (Crisp 8.008.00 8.00 8.00 Coat MC) Potato Dextrin (Avebe, B 5.00 1102) CornMaltodextrin (Staley, 5.00 Stardri I) Tapioca Dextrin (Staley, 5.00Tapioca II) Gelling Soya Isolate (Supro 3.50 3.50 3.50 3.50 515) PotatoStarch, Modified 5.00 (Avebe AC75) Batter Base Blend 100 100 100 100Water 105 103 105 105

As a result of decreasing the shortening component to address frosting,textural qualities began to suffer as described in Example 9. To improvethese textural qualities and further reduce frosting, dextrins andmaltodextrin had a significant effect. Compared to product made with thecomposition of FSD in Table XII, replacing 5 wt % native corn starchwith the potato and tapioca dextrins or corn maltodextrin, reduced thefrosting by various degrees. Best visual improvement was obtained withpotato and tapioca dextrins, while the corn maltodextrin resulted inbetter textural enhancement. Modified potato starch was least effectivein improving either textural or visual qualities.

Formulations listed in Table XIIIb were blended with water to aviscosity of about 2600 to 4700 cps. This Table describes further dryblend variations with potato dextrins and maltodextrin, corn dextrinsand tapioca dextrin.

TABLE XIIIb BATTER BASE FSL FSM FSN FSO FSP FSQ FSR FSS Shortening -Crisco All Purpose 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 ProfessionalPartially Hydrogenated Soybean Oil 0.675 0.675 0.675 0.675 0.675 0.6750.675 0.675 Polyglycerol Ester 0.225 0.225 0.225 0.225 0.225 0.225 0.2250.225 Annatto Food Colour 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 SodiumAcid Pyrophosphate #28 0.86 0.86 0.86 0.86 0.86 0.86 0.86 0.86Monocalcium Acid Phosphate Monohydrate 0.20 0.20 0.20 0.20 0.20 0.200.20 0.20 Calcium Lactate 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 SodiumBicarbonate #2 0.60 0.60 0.60 0.60 0.60 0.60 0.60 0.60 Salt 4.00 4.004.00 4.00 4.00 4.00 4.00 4.00 Gum, Methylcellulose 0.20 0.20 0.20 0.200.20 0.20 0.20 0.20 Soft Wheat Flour 45.00 45.00 45.00 45.00 45.00 45.0045.00 45.00 Yellow Corn Flour 15.00 15.00 15.00 15.00 15.00 15.00 15.0015.00 Corn Starch, Native 13.65 13.65 13.65 13.65 13.65 13.65 13.6513.65 Cornstarch, Modified (Crisp Coat MC) 8.00 8.00 8.00 8.00 8.00 8.008.00 8.00 Tapioca Dextrin (Staley-Tapioca II) 5.00 Potato Dextrin (AvebeB 1102) 5.00 Potato Maltodextrin (Avebe, Paselli MD6) 5.00 PotatoDextrin (Avebe - Avedex 36) 5.00 Gelling Soya Isolate (Supro 515) 3.503.50 3.50 3.50 3.50 3.50 3.50 3.50 Potato Dextrin (Avebe - Avedex 56)5.00 Potato Dextrin (Avebe - Avedex 85) 5.00 Corn Dextrin (Staley -Stadex 9) 5.00 Corn Dextrin (Staley - Stadex 90) 5.00 Batter Base Blend100 100 100 100 100 100 100 100 Water 105 105 105 105 105 105 105 105

In general, as the solubility of the dextrin increases 15 (Avedex 36,56, 85; Stadex 9, 90), textural improvement, especially in shortness orreduced cohesiveness, is observed. The full-fry color of the cookedproduct increases, but frosting potential appears to be independent ofsolubility. Blends of these dextrin and maltodextrin products wereevaluated and a ratio of 3 parts soluble potato maltodextrin: 2 partssoluble corn dextrin gave overall best textural and appearanceimprovements. This blend was incorporated into the experiments listed inTable XIV.

Example 11

This Example describes the effect on frosting and texture with variationof the amount of methylcellulose incorporated into the dry blend.

In these experiments, the complete dry batter mix was blended with waterto a viscosity of about 2800 to 4500 cps. Table XIV identifies the levelof gum in the various experiments:

TABLE XIV BATTER BASE FST FSU FSV FSW FSX Shortening - Crisco All 3.003.00 3.00 3.00 3.00 Purpose Professional Partially Hydrogenated 0.8250.825 0.825 0.825 0.825 Soybean Oil Polyglycerol Ester 0.275 0.275 0.2750.275 0.275 Annatto Food Colour 0.030 0.030 0.030 0.030 0.030 SodiumAcid 0.86 0.86 0.86 0.86 0.86 Pyrophosphate #28 Monocalcium Acid 0.200.20 0.20 0.20 0.20 Phosphate Monohydrate Calcium Lactate 0.06 0.06 0.060.06 0.06 Sodium Bicarbonate #2 0.60 0.60 0.60 0.60 0.60 Salt 4.00 4.004.00 4.00 4.00 Gum, Methylcellulose 0.20 0.15 0.10 0.05 0.00 Soft WheatFlour 50.00 50.05 50.10 50.15 50.20 Wheat Starch, Native 23.45 23.4523.45 23.45 23.45 (Whetstar) Cornstarch, Modified 8.00 8.00 8.00 8.008.00 (Crisp Coat MC) Potato Maltodextrin 3.00 3.00 3.00 3.00 3.00(Paselli MD6) Corn Dextrin (Stadex 2.00 2.00 2.00 2.00 2.00 90) GellingSoya Isolate 3.50 3.50 3.50 3.50 3.50 (Supro 515) Batter Base Blend 100100 100 100 100 Water 98 98 98 98 98

In general, as the level of gum decreases, batter fluidity andinstability increases resulting in an increased tendency for frosting.The interface layer does become drier and the texture shorter andnon-cohesive in nature. An acceptable compromise is achieved at the 0.15wt % level for methylcellulose in the complete dry blend.

SUMMARY OF THE DISCLOSURE

In summary of this disclosure, the present invention provides a noveltempura batter system. A careful selection of components and a balancingof the proportions of cereals, proteins, leavening system, fat andemulsifier, permits the attainment of effective gelatinizationcharacteristics and a controlled formation of outer shell to provideimproved organoleptic properties. Modifications are possible within thescope of this invention.

What we claim is:
 1. A dry mix composition for the formation of batterapplied to a foodstuff, comprising: (a) soft wheat flour in an amount ofless than about 75 wt % of the composition, (b) total starches in anamount of about 15 to about 30 wt % of the composition, whereinunmodified starches comprise 0 to about 30 wt % of the composition andmodified starches comprise 0 to about 30 wt % of the composition, (c)leavening agent in an amount of about 1 to about 5 wt % of thecomposition and comprising a combination of about 0.4 to about 1.5 wt. %of sodium bicarbonate, about 0.5 to about 2.2 wt. % of sodium acidpyrophosphate, about 0.1 to about 0.6 wt. % of monocalcium acidphosphate and about 0.03 to about 0.15 wt. % of calcium lactate, withsodium pyrophosphate being present in an excess of the amount up toabout 50% of the amount required to neutralize the sodium bicarbonatenot reacted with monocalcium acid phosphate, and (d) aerated oremulsified plastic fat in an amount of less than about 15 wt % of thecomposition.
 2. The composition of claim 1 wherein said dry mix containsabout 45 to about 65 wt % of soft wheat flour, about 15 to about 30 wt %total starches including about 5 to about 25 wt % of unmodified starchesand about 5 to about 15 wt % of modified starches.
 3. The composition ofclaim 1 wherein said monocalcium acid phosphate is present in an amountsufficient to neutralize about 15 to about 35 wt % of the sodiumbicarbonate.
 4. The composition of claim 1 wherein said leavening agentsare present in the dry mix in the quantities: sodium bicarbonate about0.6 to about 1.2 wt % sodium acid pyrophosphate about 0.8 to about 1.7wt % monocalcium phosphate about 0.2 to about 0.5 wt % calcium lactateabout 0.06 to about 0.12 wt %.


5. The composition of claim 1 further comprising up to about 3.5 wt % ofproteins.
 6. The composition of claim 1 wherein said plastic fat is usedin an amount of from about 3 to about 8 wt %.
 7. The composition ofclaim 1 wherein said plastic fat is aerated plastic fat having about a175 to 225% overrun and has a volume of about 2.5 to 3 times itsnon-aerated volume.
 8. The composition of claim 1 wherein said plasticfat has an SFI profile of about 18 to 24% solids at 50° F. and about 6to 12% solids at 105° F.
 9. The composition of claim 8 wherein saidplastic fat is in its β′ form.
 10. The composition of claim 1 whereinsaid plastic fat is an emulsified plastic fat and is emulsified by astearic or oleic polyglycerol ester present in the emulsified fat in anamount up to about 10 wt % of the composition.
 11. The composition ofclaim 10 wherein said polyglycerol esters are present in the emulsifiedfat in an amount of about 0.2 to about 0.3 wt % of the composition. 12.An aqueous composition for application to a foodstuff, comprising a drymix composition of claim 1 dispersed in water to provide a batter. 13.The batter composition of claim 12 wherein said batter has a viscosityof about 1500 to about 5000 cps.
 14. The batter composition of claim 13wherein said viscosity is about 2800 to about 3800 cps.
 15. The battercomposition of claim 13 further comprising at least one gum in an amountof about 1 wt % or less of the dry mix composition.
 16. The battercomposition of claim 15 wherein said gum is a gelatinizing gum.
 17. Amethod of processing of a foodstuff, which comprises: applying a firstpass layer to said foodstuff, applying an aqueous batter composition asclaimed in claim 13 to the foodstuff, par frying or fully frying thecoated foodstuff to form a cooked batter coating on the foodstuff, andfreezing the fried coated foodstuff.
 18. The method of claim 17 whereinsaid first pass layer is an adhesion and/or cementing layer.
 19. Themethod of claim 17 wherein said first pass layer is a fine particulateprimer applied in an amount of which is less than about 15 wt % of theoverall coating mass.
 20. The method of claim 19 wherein said battercomposition is applied to a total pickup providing a coatingcontribution of about 20 to about 60 wt % of the coated foodstuff. 21.The method of claim 20 wherein said coating contribution is about 40 toabout 50 wt % of the coated foodstuff.